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Gallery Caramelized Beet-Lentil Pilaf Credit: Justin Walker Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 3/4 cup brown lentils, rinsed 1/4 cup extra virgin olive oil, plus more for serving 1 onion, thinly sliced 1 medium golden beet, greens and stems chopped, root peeled and coarsely grated Kosher salt 1/2 teaspoon ground cumin 1 cup long-grain white rice Yogurt, for serving Aleppo pepper, for serving
Cook’s Notes If the greens don’t come attached to your beets, Swiss chard will make a fine substitution.
Gallery Caramelized Beet-Lentil Pilaf Credit: Justin Walker
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Gallery
Caramelized Beet-Lentil Pilaf Credit: Justin Walker
Caramelized Beet-Lentil Pilaf
Credit: Justin Walker
Caramelized Beet-Lentil Pilaf
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 4
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 3/4 cup brown lentils, rinsed 1/4 cup extra virgin olive oil, plus more for serving 1 onion, thinly sliced 1 medium golden beet, greens and stems chopped, root peeled and coarsely grated Kosher salt 1/2 teaspoon ground cumin 1 cup long-grain white rice Yogurt, for serving Aleppo pepper, for serving
Directions
Add lentils to a small saucepan and cover with 3 inches of water. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are almost tender, 10 to 12 minutes; drain.
In a large straight-sided skillet, heat olive oil over medium heat. Add onion, grated beets, and a generous pinch of salt and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
Add 1 teaspoon salt, cumin, and rice and cook until rice looks opaque, 1 to 2 minutes. Stir in 1 1/2 cups water and lentils and bring to a boil. Reduce heat to low, cover, and simmer until rice is crisp-tender, 15 minutes.
Uncover and top with beet greens. Cover and cook until greens are bright green and tender, 5 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve with yogurt, Aleppo pepper, and a drizzle of oil.
Cook’s Notes If the greens don’t come attached to your beets, Swiss chard will make a fine substitution.
Cook’s Notes
If the greens don’t come attached to your beets, Swiss chard will make a fine substitution.
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All Reviews for Caramelized Beet-Lentil Pilaf
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All Reviews for Caramelized Beet-Lentil Pilaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
